Skinny Kitchen’s Chicken Pot Pie

Talk about Comfort Food…chicken and veggies in a creamy stew wrapped up in a flaky package! That’s a whole lotta taste and usually a whole lotta calories. All you need to do is call Nancy Fox and Skinny Kitchen to the rescue, and your high-calorie dish problem is solved. Nancy proves using boneless chicken breasts, a multitude of veggies and a chicken broth-based gravy will still leave you with a “whole lotta taste” but not a “whole lotta calories.” And with only six grams of fat per serving, this Fall Comfort Food should leave you very comfortable!

9. Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over top.

10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown and stew is bubbly.

11. To serve, spoon stew into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.

Serves 8 (each serving, ⅛ of recipe and one biscuit)

Food Fact
The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal. Swanson’s introduced the first frozen pot pie in 1951!Shopping Tips
You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.

Storage Tip
If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single serving containers and freeze.